Mexican Flag Buffalo Chicken Enchiladas
Description
This quick and easy Buffalo chicken enchiladas recipe showcases the green, white, and red colors of the Mexican flag.
Ingredients
•
2 skinless, boneless chicken breast halves
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1/2 cup Buffalo wing sauce (such as Frank's RedHot®), divided
•
1 orange bell pepper, cut into strips
•
1/4 white onion, sliced
•
2 tablespoons honey, or to taste
•
2 avocados, sliced, divided
•
6 ounces Greek yogurt
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1/2 cup salsa verde (green salsa)
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1 teaspoon olive oil, or as needed
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10 (8 inch) flour tortillas
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4 ounces Manchego cheese, or to taste, grated
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Place chicken in a baking dish and coat with 1/4 cup wing sauce. Cover with bell pepper and onion. Drizzle honey over the chicken, bell pepper, and onion. Cover with foil.
3
Bake in the preheated oven until chicken is tender, about 1 1/2 hours.
4
Combine 1 1/2 avocados, Greek yogurt, and salsa verde in a blender. Pulse until sauce is mostly smooth but retains some texture.
5
Transfer chicken to a cutting board. Drain drippings, reserving bell pepper and onion. Shred chicken using tongs or a fork. Mix in remaining 1/4 cup wing sauce.
6
Lightly coat a 9x13-inch baking dish with olive oil. Place a small amount of shredded chicken on each tortilla. Add some of the bell pepper and onion. Roll up each tortilla and place seam-side down in the baking dish.
7
Spoon some sauce over each enchilada; spread out so that each is lightly coated. Reserve some of the sauce for serving. Sprinkle most of the grated Manchego cheese over the top.
8
Bake until cheese is thoroughly melted, about 10 minutes. Spoon a bit more sauce over each serving; add a bit more grated cheese. Add some of the remaining avocado slices to each plate.